Acoustic pressure shock waves used for meat processing

ABSTRACT

Methods for treating animal carcasses prior to processing for meat consumption include applying acoustic pressure shock waves to an animal carcass to reduce contaminants on the carcass for improved safety when distributed as meat.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of priority of U.S. provisionalapplication No. 62/416,735, filed Nov. 3, 2016, which is incorporatedherein by reference in its entirety.

BACKGROUND OF THE INVENTION

There are many factors affecting the cleaning process efficiency and areneeded to be considered before developing GMP (Good ManufacturingPractices) and GHP (Good Hygiene Practices) for meat and dairyprocessing plants. Some of the important factors are the sanitaryconsideration of the plant that include the plant layouts, interior andexterior of the plant, its location, waste disposal and drainage,materials used food contact surface, separate clean and dirty areas,full access (360 degrees) for equipment, and installation. Many of theserequirements are accomplished through equipment design, good cleaningand sanitizing procedures and good written sanitation programs andmonitoring procedures.

Animal meat/carcass contamination during slaughtering is unavoidable andtherefore it needs to be kept as low as possible. Highly contaminatedraw meat is unsuitable for further processing. Final products made fromhygienically deficient raw meat materials are unattractive in color,tasteless or untypical in taste with reduced shelf life due to heavymicrobial loads. Moreover, there is also the risk of presence of foodpoisoning microorganisms, which can pose a considerable public healthhazard.

The goal of cleaning (make the product free of visible soil/manure) andsanitizing (reduce the number of bacteria to a safe level) is to controlpathogens and prevent foodborne illness produced by Listeriamonocytogenes, Salmonella, Staphylococcus aureus, etc. and to controlspoilage produced by bacteria, yeast, molds and others that can causeeconomic spoilage and decrease shelf life of the meat products.

Cleaning and sanitizing processes in the meat and dairy processingplants employs different types of detergent and energy in the form ofpressure, hot water, and physical removal like scrubbing, etc. Ingeneral the cleaning efficiency is improved by employing chemicaldetergents. Selection of detergents depends on factors as nature of soilof detergent, rinsability, corrosiveness property, compatibility withother sanitizers and safety issues during handling of the detergent.Detergent should be used in concentrations just above the criticalmicelle concentration (CMC) that ranges 800 to 900. The critical micelleconcentration (CMC) is defined as the concentration of surfactants abovewhich micelles form (aggregate or supramolecular assembly of surfactantmolecules dispersed in a liquid colloid) and all additional surfactantsadded to the system go to micelles.

Sanitization is the process of reducing microbiological contamination toa level that is acceptable to local health regulations. There aredifferent types of sanitizing solutions as antiseptics (agents usedagainst sepsis or putrefaction connection with human beings or animals),disinfectants (agents that are applied to inanimate objects and it doesnot necessarily kill all organisms), sanitizers (agents that reduce themicrobiological contamination to levels conforming to local healthregulations), germicides (agents that destroy microorganisms),bactericides (agents that cause the death of a specific group ofmicroorganisms) and bacteriostatics (agents that prevent the growth of aspecific group of microorganisms but do not necessarily kill them).

Factors affecting the efficiency of the sanitizers are concentration ofsanitizers, temperature, and duration of contact, acidity and alkalinityof the solution and presence of organic matter on the surface. Halogenbased sanitizers (chlorine and iodine)—chlorine most widely used andhave an oxidizing effect used for bacteriostatic action and works thebest in a low pH environment. Their limitations are given by their highcorrosive action on metals at high temperatures and certain resultantcompounds that are undesirable (produce health hazard).

For both cleaning and sanitizing agents that involves chemicals it wasdemonstrated that in time microorganisms mutate and practically are nolonger susceptible to the action of detergents or sanitizing agents, asdemonstrated in the publication “Bacterial Mutation; Types, Mechanismsand Mutant Detection Methods: A Review”. Therefore, it is important tofind new mechanical methods that can destroy microorganism and theirbiofilms. Acoustic pressure shock waves produce strong compressiveforces and cavitation in liquids that can be used to destroy suchcontaminating microorganisms, without triggering a mutation mechanism.On top of that acoustic pressure shock waves do not produce byproductsthat can have any environmental detrimental impact.

In U.S. Pat. No. 5,273,766, U.S. Pat. No. 5,328,403, U.S. Pat. No.6,168,814, and U.S. Pat. No. 6,224,476 acoustic pressure shock waveswere described to be used for tenderizing and sterilization of processedbatches of meat (grinded meat or meat slurry). The explosion principleor electrohydraulic principle were used to produce acoustic pressureshock waves that are described into these patents. The meat slurry wasdirectly spread on the acoustic pressure reflector or circulated topipes in front of the acoustic pressure shock waves. However, theproposed embodiments are difficult to apply in practice, are timeconsuming, and do not deal with full animal meat/carcasses of animalsthat require cleaning and decontamination. The elimination of animalmeat/carcasses contamination will reduce significantly the possibilityof bacterial contamination down the line towards the final stages ofprocessing and packaging of the meat slurry, where these cited patentsare used for meat decontamination and tenderizing.

U.S. Pat. No. 9,095,632 describes the methods that employ acousticpressure shock waves to decontaminate and tenderize the portioned meatslices/steaks, which are packed in vacuum bags. This patent also dealswith the final stages of the meat processing and not with the wholeanimal meat/carcasses prior to be cutting up as portioned meat, aspresented into this patent.

SUMMARY OF THE INVENTION

Acoustic pressure shock waves produce strong compressive forces andcavitation that can be used to destroy such contaminating microorganism,without triggering a mutation mechanism. In addition, acoustic pressureshock waves do not produce byproducts that result in environmentaldetrimental impact.

This invention applies to the processing of animal carcasses to be cutup as meats, including cattle, bison, buffalo, moose, deer, elk, yak,lama, camel, goat, rabbit, donkey, horse, sheep, kangaroo, pig, chicken,duck, goose, turkey, quail, pigeon, ostrich, emu, alligator, crocodile,turtle, fish, crustaceans and mollusks, and other edible meats.

For the meat processing, the cleaning is done with acoustic pressureshock waves created in liquids or air and then transmitted through aliquid or liquid mist or air environment towards the targeted animalmeat/carcass.

It is an objective of the present inventions to provide acousticpressure shock waves generating devices that are modular and do not needhigh maintenance.

It is a further objective of the present inventions to provide differentmethods of generating focused, unfocused, planar, pseudo-planar, orradial acoustic pressure shock waves for cleaning animal meat/carcasses,using specific devices that include an acoustic pressure shock wavegenerator or generators, such as for example:

electrohydraulic generators using spark gap high voltage discharges (asan example see FIG. 6A, FIG. 7, FIG. 8, FIG. 10, and FIG. 11A)

electrohydraulic generators using one or multiple laser sources (as anexample see FIG. 6B and FIG. 11B)

piezoelectric generators using piezo crystals (as an example see FIG. 6Cand FIG. 11C)

piezoelectric generators using piezo fibers (as an example see FIG. 6Dand FIG. 11C)

electromagnetic generators using a flat coil and an acoustic lens (as anexample see FIG. 6E)

electromagnetic generators using a cylindrical coil (as an example seeFIG. 6F and FIG. 11D)

It is a further objective of the present inventions to provide a meansof controlling the energy used for cleaning animal meat/carcasses viathe amount of energy generated from the acoustic pressure shock wavegenerators (energy setting), total number of the acoustic pressure shockwaves/pulses, repetition frequency of the acoustic pressure shock waves,and special construction of the reflectors used in the acoustic pressureshock wave applicators.

It is a further objective of the present inventions to provide a varietyof novel acoustic pressure shock wave applicator constructions forcleaning animal meat/carcasses, determined by the specific reflectorshape, and their capability to guide or focus acoustic pressure shockwaves on a specific direction, as schematically is shown in FIG. 2.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic representation of an animal meat/carcassesprocessing set-up.

FIG. 2 is a schematic representation of the influence of acousticpressure shock wave propagation direction on the forces produced byshock waves on an animal meat/carcass.

FIG. 3 is a schematic representation of application of acoustic pressureshock waves for the cleaning of animal meat/carcasses in a liquid mistcabinet, according to one embodiment of the present invention.

FIG. 4 is a schematic representation of application of acoustic pressureshock waves for the cleaning of animal meat/carcasses in a dedicatedlarge liquid tank, according to one embodiment of the present invention.

FIG. 5 is a schematic representation of application of acoustic pressureshock waves for the cleaning of animal meat/carcasses in a conveyer typesystem that uses individualized liquid-filled cylindrical mini-tanks foreach carcass, according to one embodiment of the present invention.

FIG. 6A is a schematic representation of application of acousticpressure shock waves for the cleaning of animal meat/carcasses viaelectrohydraulic generators using spark gap high voltage discharges,according to one embodiment of the present invention.

FIG. 6B is a schematic representation of application of acousticpressure shock waves for the cleaning of animal meat/carcasses viaelectrohydraulic generators using one or multiple laser sources,according to one embodiment of the present invention.

FIG. 6C is a schematic representation of application of acousticpressure shock waves for the cleaning of animal meat/carcasses viapiezoelectric generators using piezo crystals, according to oneembodiment of the present invention.

FIG. 6D is a schematic representation of application of acousticpressure shock waves for the cleaning of animal meat/carcasses viapiezoelectric generators using piezo fibers, according to one embodimentof the present invention.

FIG. 6E is a schematic representation of application of acousticpressure shock waves for the cleaning of animal meat/carcasses viaelectromagnetic generators using a flat coil and an acoustic lens,according to one embodiment of the present invention.

FIG. 6F is a schematic representation of application of acousticpressure shock waves for the cleaning of animal meat/carcasses viaelectromagnetic generators using a cylindrical coil, according to oneembodiment of the present invention.

FIG. 7 is a schematic representation of application of acoustic pressureshock waves for the cleaning of animal meat/carcasses via an applicatorwith a spherical reflector to deliver radial and unfocused acousticpressure waves to the targeted animal meat/carcasses, according to oneembodiment of the present invention.

FIG. 8 is a schematic representation of application of acoustic pressureshock waves for the cleaning of animal meat/carcasses via an applicatorwith a parabolic reflector to deliver pseudo-planar and unfocusedacoustic pressure shock waves to targeted animal meat/carcasses,according to one embodiment of the present invention.

FIG. 9 is a schematic representation of application of acoustic pressureshock waves for the cleaning of animal meat/carcasses using segmentshock wave applicator equipped with a segment parabolic reflector todeliver pseudo-planar and unfocused acoustic pressure shock wavesthrough a clean liquid drape to targeted animal meat/carcasses,according to one embodiment of the present invention.

FIG. 10 is a three-dimensional schematic representation of a segmentshock wave applicator equipped with a segment parabolic reflector, asseen in FIG. 9, which employs electrohydraulic generators using sparkgap high voltage discharges to produce pseudo-planar and unfocusedacoustic pressure shock waves to clean animal meat/carcasses, accordingto one embodiment of the present invention.

FIG. 11A is a planar schematic representation of a segment shock waveapplicator equipped with a segment parabolic reflector, which employselectrohydraulic generators using spark gap high voltage discharges toproduce pseudo-planar and unfocused acoustic pressure shock waves toclean animal meat/carcasses, according to one embodiment of the presentinvention.

FIG. 11B is a planar schematic representation of a segment shock waveapplicator equipped with a segment parabolic reflector, which employselectrohydraulic generators using one or multiple laser sources toproduce pseudo-planar and unfocused acoustic pressure shock waves toclean animal meat/carcasses, according to one embodiment of the presentinvention.

FIG. 11C is a planar schematic representation of a segment shock waveapplicator equipped with a segment parabolic reflector, which employspiezoelectric generators using piezo crystals or piezo fibers to producepseudo-planar and unfocused acoustic pressure shock waves to cleananimal meat/carcasses, according to one embodiment of the presentinvention.

FIG. 11D is a planar schematic representation of a segment shock waveapplicator equipped with a segment parabolic reflector, which employselectromagnetic generators using a cylindrical coil to producepseudo-planar and unfocused acoustic pressure shock waves to cleananimal meat/carcasses, according to one embodiment of the presentinvention.

FIG. 12 is a schematic representation of application of acousticpressure shock waves for the cleaning of small animal carcasses in adedicated liquid tank, according to one embodiment of the presentinvention.

FIG. 13 is a schematic representation of application of acousticpressure shock waves with focused applicators for the cleaning ofgrinded meat, according to one embodiment of the present invention.

FIG. 14 is a schematic representation of application of acousticpressure shock waves with pipe applicators for the cleaning of grindedmeat, according to one embodiment of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

Embodiments of the invention will be described with reference to theaccompanying figures, wherein like numbers represent like elementsthroughout. Further, it is to be understood that the phraseology andterminology used herein is for description and should not be regarded aslimiting. The use of “including”, “comprising”, or “having” andvariations thereof herein is meant to encompass the items listedthereafter and equivalents thereof as well as additional items. Theterms “connected”, and “coupled” are used broadly and encompass bothdirect and indirect mounting, connecting, and coupling. Further,“connected” and “coupled” are not restricted to physical or mechanicalconnections or couplings.

The term liquid means water, water mixtures, colloidal solutions, liquidchemical compounds, or any other fluids or combinations of fluids withother substances that can be used to generate or propagate acousticpressure shock waves or acoustic pressure waves.

The inventions summarized herein and defined by the enumerated claimsare better understood by referring to the following detaileddescription, which is preferably read in conjunction with theaccompanying drawing/figure. The detailed description of a particularembodiment, is set out to enable one to practice the invention, it isnot intended to limit the enumerated claims, but to serve as aparticular example thereof.

Also, the list of embodiments presented in this patent is not anexhaustive one and for those skilled in the art, new applications can befound within the scope of the invention. The embodiments used in generalto clean animal meat/carcasses are further described in detail in thefollowing paragraphs.

FIG. 1 presents the existing animal meat/carcasses cleaning processlayout 10. The animal meat/carcasses 11 are anchored via pulley/hook 13on the moving chain 12 that brings animal meat/carcasses 11 to differentprocessing stations, during their cleaning phase. The travel direction14 is designed in such way that the animal meat/carcasses 11 after theirdeskinning (not shown) go through a water wash station 15 followed by anorganic acid spray station 16. The water wash station 15 is used toclean any gross contaminates as hair, dirt, etc., from the surface ofthe animal meat/carcasses 11. The organic acid spray station 16 usesacid spray for killing any bacteria or contaminating microorganismspresent on the animal meat/carcasses 11. In this caseacids/sanitizers/chemicals mixed with water jets/sprays/showers/mist areused to clean the animal meat/carcasses in these specially-designedcabinets. Naturally, after using acid the animal meat/carcasses 11 needto be washed again at final wash station 17, where the final residues ofcontaminants or organic acid are eliminated. After that the animalmeat/carcasses 11 are going through the hot water animal meat/carcasspasteurization station 18 and another light organic acid cleaning in thesecond organic acid spray station 16. The last step is the freezing ofthe animal meat/carcasses 11 when they run through the cold animalmeat/carcass pasteurization station 19.

This extensive use of acids/sanitizers/chemicals into the cleaningprocess of the animal meat/carcasses 11 poses some health andenvironmental challenges. The questions are about how the concentrationof acids/sanitizers/detergents/chemicals, their temperature, andduration of contact with animal meat/carcasses 11, their acidity andalkalinity that will influence the meat and ultimately the health of theconsumer. Also, these acids/sanitizers/detergents/chemicals are highlycorrosive on metals at high temperatures and certain resultant compoundsare undesirable, which can produce health hazard to the factory workersand ultimately to the consumers. Furthermore, after cleaning process ofthe animal meat/carcasses 11, the residual liquids that containcontaminants and acids/sanitizers/detergents/chemicals need to be storedin special designed ponds and cleaned using secondary processes, whichcan be costly, and significantly contributing to the environmentpollution. Another important aspect that needs to be mentioned is thatfor both cleaning and sanitizing agents that involvesacids/sanitizers/detergents/chemicals it was demonstrated that in timemicroorganisms mutate and practically are no longer susceptible to theaction of acids/sanitizers/detergents/chemicals. A lot of these concernscan be alleviated by using the acoustic pressure shock waves for thecleaning of the animal meat/carcasses 11, which can be done withoutemploying any acids/sanitizers/detergents/chemicals.

The acoustic pressure shock waves produced by the proposed embodimentswill have a compressive phase (produces high compressive pressures) anda tensile phase (produces cavitation bubbles that collapse with highspeed jets in the sub-millimeter range of action) during one cycle ofthe acoustic pressure shock waves. These two synergetic effects work intandem, enhancing the acoustic pressure shock waves effects.

The acoustic pressure shock wave pulses incorporate frequencies rangingfrom 100 kHz to 20 MHz and will generally have a repetition rate of 1 to20 Hz. The repetition rate is limited by cavitation, which representsthe longest time segment (hundreds to thousands of microseconds) of thepressure pulse produced by acoustic pressure shock waves. To avoid anynegative influence of new in-coming pulse, cavitation bubbles needsufficient time to grow to their maximum dimension and then collapsewith high speed jets that have velocities of more than 100 m/s. Thesejets, together with unidirectional nature of pressure fronts/forcescreated by acoustic pressure shock waves, play an important role inunidirectional actions on the animal meat/carcasses 11. If acousticpressure shock wave pulses have a high repetition rate that can produceinterference in between subsequent shock wave pulses, which negativelycan affect the cavitation period, hence reducing the acoustic pressureshock waves desired effects.

The acoustic pressure shock waves direction relatively to the surface ofthe animal meat/carcasses 11 plays an important role in the way theaction of the acoustic pressure shock waves is applied during thecleaning process. According to FIG. 2, the direction used for focusingthe acoustic pressure shock waves should be done at an optimal angle αin between 20°-70° relatively to the surface of the animalmeat/carcasses 11. In this way the pressure/force produced by acousticpressure shock waves splits into two force components at the surface ofthe animal meat/carcasses 11. One pressure/force component will betangential to the surface of the animal meat/carcasses 11 and the otherpressure/force component will be perpendicular to the surface of theanimal meat/carcasses 11, along the axis perpendicular to animalmeat/carcass surface 20. Relatively to the animal meat/carcass 11surface, the 20°-angle shock wave pressure/force 21 splits into thepressure/shock wave force 21 tangential component 22 and thepressure/shock wave force 21 perpendicular component 23.Correspondingly, the 70°-angle shock wave pressure/force 24 splits intothe pressure/shock wave force 24 tangential component 25 and thepressure/shock wave force 24 perpendicular component 26. When thepressure/force components' actions are analyzed for each direction,interesting conclusions can be drawn. The tangential pressure/forcecomponent along the surface of the animal meat/carcasses 11 can helpwith removing of contaminants from the surface of the animalmeat/carcasses 11. The 20°-direction relatively to the surface of theanimal meat/carcasses 11 can create greater tangential force componentwhen compared to the 70°-direction. The normal/perpendicularpressure/force components acting perpendicular to the animalmeat/carcasses 11 can stress the structural integrity of differentcontaminants. In this case, the 20°-direction relatively to the surfaceof the animal meat/carcasses 11 can create smaller perpendicular forcecomponent when compared to the 70°-direction. The cavitational microjets produced by the cavitational bubbles will also be directed towardsthe surface of the animal meat/carcasses 11, which due to theirsub-millimeter action will be able to breach the integrity of differentcontaminating microorganisms from the surface of the animalmeat/carcasses 11. The combined action of tangential force component,normal force component, and cavitational jets will ensure a thoroughcleaning of the animal meat/carcasses 11 surface. Depending on eachspecific cleaning situation, the direction of the acoustic pressureshock waves can be set at different angles or in other situations can becontinuously moving in between 20 and 70 degrees. The angle change canbe accomplished by employing a motorized swiveling motion “S” of theacoustic pressure shock waves around a fixed point (see embodiments forFIG. 6A, FIG. 6B, FIG. 6C, FIG. 6D, FIG. 6E, FIG. 6F, FIG. 7, and FIG.8).

FIG. 3 is presents a shock wave animal meat/carcass cleaning process 30.The shock wave cleaning station 31 is generating the acoustic pressureshock waves that are used to clean the animal meat/carcasses 11. Thereare multiple top shock wave applicators 32 and multiple lateral shockwaves applicators 33 that are incorporated into the lateral walls andthe top portion of the shock wave cleaning station 31. These applicatorscan be set at different angles or can be continuously moving in between20° and 70° via a motorized swiveling motion S around a fix point, aspresented in embodiments from FIG. 6A, FIG. 6B, FIG. 6C, FIG. 6D, FIG.6E, FIG. 6F, FIG. 7, and FIG. 8 (this feature is not specifically shownin FIG. 3). To apply acoustic pressure shock waves to a larger portionof the animal meat/carcasses 11, the applicators can also have amotorized translational motion “T” (vertical or lateral depending onapplicator's position relatively to the animal meat/carcasses 11), aspresented in the embodiments from FIG. 6A, FIG. 6B, FIG. 6C, FIG. 6D,FIG. 6E, FIG. 6F, FIG. 7, and FIG. 8. The applicators can be controlledby a shock wave applicators control station 34 for their concomitantlyor subsequently activation, for their functioning parameter adjustmentbased on the specific cleaning needs, for their independently-controlledpossible swiveling S and translational T movements, etc. Even more theshock wave applicators control station 34 can sense the status of theapplicators functioning (optimum or not and warns the user), can stopthe applicators when no animal meat/carcasses 11 are detected inside thestation, match the applicators' firing based on the speed of the movingchain 12, communicate with other stations as the liquid pumping station36 for optimal functioning, etc.

For the shock wave animal meat/carcass cleaning process 30 presented inFIG. 3, the animal meat/carcasses 11 anchored via pulley/hook 13 on themoving chain 12 are moved in travel direction 14 in such way that theanimal meat/carcasses 11 after their deskinning (not shown) go throughmultiple water wash stations 15 to clean any gross contaminates as hair,dirt, etc., from the surface of the animal meat/carcasses 11. At thefinal wash station 17, the final wash is used to eliminate residues ofcontaminants. After final wash station 17 the animal meat/carcasses 11are going through the shock wave cleaning station 31, where acousticpressure shock waves produced by the top shock wave applicators 32 andlateral shock waves applicators 33 are used to produce the finaldecontamination of the animal meat/carcasses 11 from any microorganism,as bacteria, fungus, etc. that can produce spoilage of the meat. Oncethe animal meat/carcasses 11 are passing through the shock wave cleaningstation 31, the cleanliness of the animal meat/carcasses 11 is assessedby the inspection module 38 via optical/imaging methods or any othermethods that can be employed to assess the germ-free and cleanliness ofthe animal meat/carcasses 11. The last step is the freezing of theanimal meat/carcasses 11 when they run through the cold animalmeat/carcass pasteurization station 19. Being a modular approach, afterthe shock wave cleaning station 31 and before the cold animalmeat/carcass pasteurization station 19, another final wash station 17 ora hot water animal meat/carcass pasteurization station 18 can be added(see FIG. 1). Also, it is feasible to replace some of the water washstations 15 with other type of stations employing additionaltechnologies that can participate in removing different types ofcontaminants. Eliminating the use of acids/sanitizers/chemicals into thecleaning process of the animal meat/carcasses 11 by using shock wavecleaning station 31 will significantly reduce the environmentalchallenges. Furthermore, when acoustic pressure shock waves are used forcleaning animal meat/carcasses 11 that allows a simplified process,reduced pollution, and increased efficiency. Finally, it is important tomention that using acoustic pressure shock waves to clean the animalmeat/carcasses 11, represents a process that can work for all types ofcontaminants and microorganisms/germs without any possibility to createmicroorganisms' mutations and resistance, as seen when cleaning usingacids/sanitizers/detergents/chemicals.

The top shock wave applicators 32 and lateral shock waves applicators 33can produce acoustic pressure shock waves in air via lasers (see theembodiment from FIG. 6B) that can propagate through air or a liquid misttowards the animal meat/carcasses 11. For high efficiency action of theacoustic pressure shock waves, their reflection at different mediumsshould be avoided, since when acoustic properties of the propagationmedium are changed, reflections of the acoustic pressure shock waves areproduced with significant loss of energy. The use of air for acousticshock waves generation and propagation will significantly reduce oreliminate the consumption of liquids/fluids for the shock wave cleaningstation 31. The drawback is that by using acoustic pressure shock waveproduced and propagating in air is the elimination of the benefic actionof the micro jets produce by the collapse of cavitational bubbles thatcan be created only in a liquid/fluid environment. The good thing isthat the use of acoustic pressure shock waves produced in air andpropagating in air might fit better the standard procedures that arecurrently used especially for large animals' carcasses, where theregulatory agencies do not permit the complete submerging of the animalmeat/carcasses 11 in a liquid. However, the pass of small animals'carcasses through liquid/water baths, it is a common procedure used formeat processing. Therefore, in some of the following embodiments thecleaning using acoustic pressure shock waves developed in liquids andpropagating through liquids is presented that can use compressivepressures/forces in combination with cavitation bubble collapse microjets for the cleaning, which produces an “one-two punch” action withincreased efficiency of the cleaning process.

In other situations, the embodiment presented in FIG. 3 can be used toproduce acoustic pressure shock waves as a supplemental technology usedin conjunction with disinfectants for the cleaning of the animalmeat/carcasses 11 to produce a better cleaning. However, the addition ofacoustic pressure shock waves in the cleaning process can reduce theamount of disinfectants needed for the actual cleaning. This can haveimportant environmental impact for the meat processing plants, byreducing the need for large retention ponds for the contaminated processwater. At the extreme no disinfection will be used and just clean waterdroplets will be sprayed in combination with the use of acousticpressure shock wave applicators.

The applicators of the shock wave cleaning station 31 are controlled viathe shock wave applicators control station 34, which incorporateshardware and software necessary to assure the correct functioning of theapplicators used by the shock wave cleaning station 31. The shock waveapplicators control station 34 is transmitting commands, electricalsignals and power towards the acoustic pressure shock waves applicatorsvia shock wave applicators control station electrical connection 35.

If the propagation of the acoustic pressure shock waves generated in airis done via a liquid mist (air with very small liquid particles) than aliquid pumping station 36 is necessary to be employed. This station willpump the liquid through the liquid pumping station piping connection 37in the shock wave cleaning station 31 and produce the liquid mist viaspecial designed nozzles (not shown). These nozzles can be fixed or canbe motorized to swivel around a pivoting point.

The actual controller of the shock wave applicators control station 34should include at least a reader, a processor, a display, user inputapparatus, and an information storage device. The controller and all itscomponents are not shown/depicted in the FIG. 3. However, the controllerand its components are described as structure and functionality. Each ofthe components may include hardware, software, or a combination ofhardware and software configured to perform one or more functionsassociated with providing good functioning of the acoustic pressureshock wave applicators incorporated into the shock wave applicatorscontrol station 34. The one or more components of the controller may becoupled by optical, electrical, wireline or wireless media. In someembodiments, the components may be coupled by such mechanisms via auniversal serial bus (“USB”) or an RS 232 port. In some embodiments,various components may be located proximate to or remote from othercomponents, and the communication network may be provided fortransmitting and receiving information to and from one or morecomponents. In some embodiments, controller and its components thereinmay also include electromechanical components, which are activated bysophisticated software and hardware components. In one embodiment,controller processes information received by the processor and transmitsthe information received to the power source 67 (see FIG. 6A, FIG. 6B,FIG. 6C, FIG. 6D, FIG. 6E, FIG. 6F, and FIG. 10) for generating aselected number of shock waves by utilizing a selected amount of energy,as determined by the one or more settings transmitted from theinformation storage device. The shock wave applicators control station34 and its associated power source 67 may include hardware or componentsfor providing one or more shock waves by electromechanical,electromagnetic, electrohydraulic, or piezoelectric methods. Timers canprovide timing for emitting the one or more generated shock waves at aselected frequency as dictated by the one or more settings.

The reader incorporated into controller of the shock wave applicatorscontrol station 34 may be any mechanism configured to read informationfrom information storage device, including, but not limited to, opticalcharacter recognition (“OCR”) reader, barcode reader, RFID reader or thelike.

The controller also has a processor that includes software, hardware ora combination of both software and hardware configured to receive andprocess information from the real-time functionality of the shock waveapplicators control station 34 or information read from informationstorage device via the reader. In one embodiment, the processor examinesthe read information from the storage device via the reader(past-history, different functioning protocols, etc.) and generatescontrol information configured to be received by the shock waveapplicators control station 34 for optimal functionality. Accordingly,the shock wave applicators control station 34 may receive the controlinformation and be controlled to operate in accordance with one or moreof the settings stored on information storage device. In someembodiments, the controller-downloads the functional settings for theshock wave applicators control station 34 from treatment informationstorage device.

User input apparatus includes software, hardware, or a combination ofboth software and hardware configured to receive inputs initiated by auser and translate the received inputs to signals disposed to beinterpreted by one or more of processor, display, reader, or the shockwave applicators control station 34. In one embodiment, the receivedinputs are translated into signals configured to cause reader to readand/or scan the information regarding functionality of the shock waveapplicators control station 34 on the information storage device. Inanother embodiment, the received inputs are translated into signalsconfigured to cause a mechanism to write to the information storagedevice. In yet another embodiment, the received inputs are translatedinto signals configured to control the applicator functionalityparameters (energy setting, frequency, and total number of shock waves).

The display includes software, hardware or a combination of bothsoftware and hardware configured to receive and format for visualdisplay of image information indicative of one or more functionalparameters settings read by reader. The visual display may be graphical,pictorial, text or otherwise. In one embodiment, the display may be ableto display the information at different angles that the applicators areset relatively to the animal meat/carcasses 11 surface. In oneembodiment, display may be a graphical user interface (“GUI”). The GUImay be a touchscreen GUI or a GUI configured to receive signals frominputs received at user input apparatus for the correct functionality ofthe shock wave applicators control station 34 and its components. In oneembodiment, the display displays operational instructions readable bypersonnel operating the shock wave applicators control station 34. Inanother embodiment, instructions may be provided for performing one ormore of: initializing the controller or the shock wave applicatorscontrol station 34; loading operational settings; loading necessaryinformation indicative of the type of setting; or starting procedure forthe shock wave applicators control station 34. Display may output thespeed of the processing line, applicator type, applicator life remainingbefore service, selected functional settings, type of cleaning (largecarcasses or smaller carcasses, etc.), date and/or time of the cleaning,etc. The display may also display an image of the area from inside theshock wave applicators control station 34, to assess the action of theacoustic pressure shock waves on the animal meat/carcasses 11 surface.

The controller may also include a system functioning information storagedevice. The system functioning information storage device may haveinformation stored thereon for performing one or more functions relatedto providing good functioning of the shock wave applicators controlstation 34. By way of example, but not limitation, system functioninginformation storage device may be an RFID tag, a chip, memory stick,smart card, floppy disk, CD-ROM, digital versatile disk (“DVD”) or anydevice configured to store information and from which information may beread.

The actual controller for the shock wave applicators control station 34,and all the other possible stations mentioned in this specification,should be a rugged design capable of sustaining the dirty, corrosive,inflammable, and harsh environment in which they are supposed tofunction.

It is important to mentioned that throughout this patent other controlstations are shown, and they are also having a controller associatedwith them that have similar basic function and structure as the onedescribed for the shock wave applicators control station 34. Examples ofsuch stations are the following:

-   -   Liquid pumping station 36 (see FIG. 3)    -   Shock wave mini-tanks conveyor control station 57 (see FIG. 5)    -   Shock wave mini-tanks vertical movement control station 58 (see        FIG. 5)    -   Clean liquid drape control station 93 (see FIG. 9)    -   Contaminated liquid pumping station 97 (see FIG. 9)    -   Chain moving station 126 (see FIG. 12)

FIG. 4 presents the shock wave tanks cleaning process 40 that includesproducing acoustic pressure shock waves in a liquid which then propagatethrough a liquid towards the animal meat/carcasses 11 surface.Generation and propagation of the acoustic pressure shock waves throughthe same type of medium (in this case liquid) will increase theirefficiency, by avoiding the loss of energy at the interface of differentmediums and allow the use of their full potential for the cleaning ofthe animal meat/carcass 11. The animal meat/carcass processing shockwave tank 41 is introduced in the normal animal meat/carcass 11 processflow, as the main way to clean contaminants and pathogens. The cleaningaction of the acoustic pressure shock waves is produced by the highcompressive forces generated in the compressive phase of the shock wavesand by the micro jets produced during collapse of the cavitation bubblescreated during the tensile phase of the shock waves in the shock wavepropagating liquid 42. This produces an “one-two punch” action duringcleaning of the animal meat/carcass 11, when acoustic pressure shockwaves are used, which gives an increased efficiency to the cleaningprocess.

To produce a complete cleaning of the animal meat/carcasses 11, theanimal meat/carcass processing shock wave tank 41 will need to havemultiple lateral shock waves applicators 33 and bottom shock wavesapplicators 45. These applicators produce acoustic pressure shock wavesin a liquid and then propagate them through the shock wave propagatingliquid 42 of the animal meat/carcass processing shock wave tank 41towards the targeted liquid-submerged animal meat/carcass 11A. Tocontrol the proper functionality of both lateral shock waves applicators33 and bottom shock waves applicators 45, a shock wave applicatorscontrol console 46 is used. The controller associated with shock waveapplicators control console 46 has similar basic function and structureas the one described for the shock wave applicators control station 34from FIG. 3. The shock wave applicators control console 46 is anintegral part of the shock wave applicators control station 34 and it istransmitting commands, electrical signals, and power towards theacoustic pressure shock waves applicators 33 and 45 via shock waveapplicators control station electrical connection 35. Furthermore, theshock wave applicators control console 46 is controlling the lateralacoustic pressure shock wave applicators 33 and bottom acoustic pressureshock wave applicators 45 for their concomitantly or subsequentlyactivation, their functioning parameter adjustment based on the specificcleaning needs, and for their independently-controlled swiveling S andtranslational T movements (see FIG. 6A, FIG. 6B, FIG. 6C, FIG. 6D, FIG.6E, FIG. 6F, FIG. 7, and FIG. 8), etc. Even more the shock waveapplicators control console 46 can sense the status of the applicatorsfunctioning (optimum or not and warns the user), can stop theapplicators when no animal meat/carcasses 11 are detected inside themeat/carcass processing shock wave tank 41, match the applicators'firing based on the speed of the moving chain 12, communicate with otherstations as the liquid pumping station 36 for optimal functioning, etc.

The cleanliness for shock wave propagating liquid 42 and the optimumliquid level 48 from the animal meat/carcass processing shock wave tank41 are maintained and controlled by the liquid pumping station 36. Theliquid pumping station piping connection 37 assures the transfer ofliquid in between the animal meat/carcass processing shock wave tank 41and liquid pumping station 36. The liquid from the large animalmeat/carcass processing shock wave tank 41 needs to be cleaned andfiltrated periodically to avoid cross contamination. The best solutionis a continuous flow of fresh liquid to avoid cross contamination of thesurface of the animal meat/carcasses 11. The liquid pumping stationcontrol console 47 is used to input parameters, monitor functionality ofthe liquid pumping station 36, controls the liquid quantity and quality(freshness and cleanness), its filtration, discards soiled liquid inspecial designed tanks, and houses an electronic controller, which hassimilar basic function and structure, as the one described for the shockwave applicators control station 34 from FIG. 3.

For the shock wave tanks cleaning process 40 presented in FIG. 4, theanimal meat/carcasses 11 anchored via pulley/hook 13 on the moving chain12 are moved in travel direction 14 in such way that the animalmeat/carcasses 11 after their deskinning (not shown) go through multiplewater wash stations 15 to clean any gross contaminates as hair, dirt,etc., from the surface of the animal meat/carcasses 11. At the finalwash station 17, the final wash is used to eliminate residues ofcontaminants. After final wash station 17 the animal meat/carcasses 11are dropped from the upper platform 43 towards the lower platform 44 andinside the animal meat/carcass processing shock wave tank 41, whereacoustic pressure shock waves produced by the lateral shock wavesapplicators 33 and the bottom shock wave applicators 45 are used toproduce the final decontamination of the liquid-submerged animalmeat/carcass 11A from any microorganisms, as bacteria, funguses, etc.that can produce spoilage of the meat. Once the liquid-submerged animalmeat/carcass 11A are passing through the animal meat/carcass processingshock wave tank 41, the cleanliness of the animal meat/carcasses 11 isassessed by the inspection module 38 via optical/imaging methods or anyother methods that can be employed to assess the germ-free andcleanliness of the animal meat/carcasses 11. The liquid-submerged animalmeat/carcass 11A move out of the animal meat/carcass processing shockwave tank 41 and towards the upper platform 43. The last step is thefreezing of the animal meat/carcasses 11 when they run through the coldanimal meat/carcass pasteurization station 19 placed on the upperplatform 43. The modular approach of the cleaning process using shockwave tanks 40, facilitates the possibility to use, after the animalmeat/carcass processing shock wave tank 41 and before the cold animalmeat/carcass pasteurization station 19, of another final wash station 17or a hot water animal meat/carcass pasteurization station 18 (see FIG.1). Also, it is feasible to replace some of the water wash stations 15with other type of stations employing additional technologies that canparticipate in removing different types of contaminants. Eliminating theuse of acids/sanitizers/chemicals into the cleaning process of theanimal meat/carcasses 11 by using the animal meat/carcass processingshock wave tank 41 will significantly reduce the environmentalchallenges. Furthermore, when acoustic pressure shock waves are used forcleaning animal meat/carcasses 11 that allows a simplified process,reduced pollution, and increased efficiency.

This is a process that can work for all types of contaminants andmicroorganisms/germs without any possibility to create microorganisms'mutations and resistance, as seen when cleaning usingacids/sanitizers/detergents/chemicals.

It is interesting to note that in FIG. 3 and FIG. 4 for the animalmeat/carcasses 11 cleaning one can use one, two, or multiple shock wavecleaning stations 31 or animal meat/carcass processing shock wave tanks41 placed in serial faction, for improved efficiency of the cleaningprocess using acoustic pressure shock waves.

The embodiment from FIG. 5 presents a single animal meat/carcass shockwave mini-tanks cleaning process 50. Practically, in the normal flow ofthe meat processing plant was incorporated a specially designed“O”-shaped shock wave mini-tanks conveyor 55 that contains and movescylindrical mini-tanks used for the cleaning of individual animalmeat/carcasses 11. The shock wave mini-tanks conveyor travel direction56 coincides with the travel direction 14 of the animal meat/carcasses11 through the processing line. Furthermore, the shock wave mini-tanksconveyor travel direction 56 matches the speed of the travel direction14 for the animal meat/carcasses 11, to perfectly align the mini-tankswith the animal meat/carcasses 11. The control of the shock wavemini-tanks conveyor 55 is done by shock wave mini-tanks conveyor controlstation 57 that has an electronic controller, which has similar basicfunction and structure as the one described for the shock waveapplicators control station 34 from FIG. 3. The mini-tanks have at theirupper portion four (4) mini-tank shock wave applicators 53 that are usedfor cleaning/disinfection of the animal meat/carcasses 11. The controlof the mini-tank shock wave applicators 53 is done by the shock waveapplicators control station 34, whose functions and structuralcomponents were presented in detail in FIG. 3.

The mini-tanks correctly aligned with the animal meat/carcasses 11 alsoneed to be gradually raised in the vertical direction to allow the four(4) mini-tank shock wave applicators 53 to swipe the whole height of theanimal meat/carcasses 11 during the cleaning process. The control of theshock wave mini-tanks raising and dropping during the cleaning processis done by the shock wave mini-tanks vertical movement control station58, which has an electronic controller that has similar basic functionand structure as the one described for the shock wave applicatorscontrol station 34 from FIG. 3. The horizontal movement along theprocessing line and the vertical movement of the mini-tanks need to beperfectly coordinated to accomplish the desired cleaning results.

To produce proper acoustic pressure shock waves 54 in a liquid themini-tanks must be filled during the cleaning process with fresh andclean liquid. The control of the liquid is done via the liquid pumpingstation 36, which has an electronic controller that has similar basicfunction and structure as the one described for the shock waveapplicators control station 34 from FIG. 3. The functionality of theliquid pumping station 36 is alike the one described for FIG. 4. It isimportant to note that during the raising of the mini-tanks the liquidpumping station 36 puts clean and fresh liquid inside the tank, incoordination with the upwards movement controlled by the shock wavemini-tanks vertical movement control station 58. During the droppingstage of the mini-tanks, similarly the same coordination happens inbetween the liquid pumping station 36 and the shock wave mini-tanksvertical movement control station 58. In this stage the liquid pumpingstation 36 is pulling out dirty and contaminated liquid out of themini-tanks without compromising the acoustic pressure shock wavescleaning action. The dirty and contaminated liquid being filtrated orrefreshed for the next cleaning cycle step of the liquid processing isnot specifically shown in FIG. 5.

To start the cleaning process of the animal meat/carcasses 11 themini-tanks are raised from the floor, filled with fresh and cleanliquid, and perfectly aligned with the animal meat/carcasses 11. In thesame time the four (4) mini-tank shock wave applicators 53 are started.The tank upward movement it is slow, which allows the treatment of theanimal meat/carcass 11 with acoustic pressure shock waves 54 through theentire height of the animal meat/carcasses 11. Therefore, in FIG. 5, thefirst mini-tank where the animal meat/carcass 11 without the animal'shead 51 is getting inside the mini-tank is represented by thepartially-raised shock wave mini-tank for cleaning starting 52A. Thismini-tank is filled with fresh and clean liquid and cleaning with theacoustic pressure shock wave 54 starts. The raising of the tankcontinues, and the next mini-tank is the partially-raised shock wavemini-tank for cleaning animal meat/carcass lower part 52B, where thelower part of the animal meat/carcasses 11 is cleaned. For eachmini-tank, the four (4) mini-tank shock wave applicators 53 continue tobe raised together with the mini-tanks, which is the case with thepartially-raised shock wave mini-tank for cleaning animal meat/carcassmiddle part 52C, where the middle part of the animal meat/carcasses 11is cleaned. The cleaning process continues with the partially-raisedshock wave mini-tank for cleaning animal meat/carcass upper part 52D,where the upper part of the animal meat/carcasses 11 is cleaned. In thenext mini-tank the whole animal meat/carcass is completely submerged inliquid in the fully-deployed shock wave mini-tank 52. To ensure athorough cleaning in the most upper position of the four (4) mini-tankshock wave applicators 53 there are at least three consecutivefully-deployed shock wave mini-tank 52 on the shock wave mini-tanksconveyor 55. In these mini-tanks, the liquid-submerged animalmeat/carcass 11A is subjected to the four (4) mini-tank shock waveapplicators 53 that are producing acoustic pressure shock waves 54targeting the hind legs that are used to hang the animal meat/carcass 11to the transportation/moving chain 12 via the pulleys/hooks 13.Afterwards, the cylindrical mini-tanks are gradually retrieved into theshock wave mini-tanks conveyor 55 floor. Thus, the partially-droppedshock wave mini-tank for cleaning animal meat/carcass upper part 52E isthe first mini-tank that starts to drop and by doing that the four (4)mini-tank shock wave applicators 53 have a second pass on the cleaningof the animal meat/carcass 11 in a downward direction. The dropping andcleaning process with acoustic pressure shock waves continues with thesubsequent mini-tanks—the partially-dropped shock wave mini-tank forcleaning animal meat/carcass middle part 52F, the partially-droppedshock wave mini-tank for cleaning animal meat/carcass lower part 52G,and the partially-dropped shock wave mini-tank for finishing animalmeat/carcass cleaning 52H. At this point, the cleaning with acousticpressure shock waves 54 is finished. Subsequently, the cleaned animalmeat/carcass 11 is completely out of the cylindrical mini-tank as seenin the case of the dropping shock wave mini-tank after animalmeat/carcass cleaning 52J. The dropping of the mini-tanks continuesuntil the mini-tanks a fully-dropped as illustrated by the fully-droppedshock wave mini-tanks 52K. On the return cycle of the shock wavemini-tanks conveyor 55, the dirty and contaminated liquid iscontinuously drained from completely dropped mini-tanks, as seen for thepartially-drained shock wave mini-tanks 52L. This process continuesuntil the dirty and contaminated liquid is completely drained from thecylindrical mini-tanks. Afterwards, these fully-drained shock wavemini-tanks 52M go through a cleaning process of their own, performedusing light chemicals or steam, during the nonstop movement of the shockwave mini-tanks conveyor 55. With that being done, thecompletely-dropped mini-tanks are ready to receive fresh and cleanliquid for starting the re-filling process, as illustrated in thepartially-filled shock wave mini-tanks with fresh liquid 52N until thefully-dropped mini-tanks are completely-filled with fresh and cleanliquid, as seen for the fully-filled shock wave mini-tank with freshliquid 52P. At this point, the raising cycle of the mini-tanks startsagain and the partially-raised shock wave mini-tank and fully-filledwith fresh liquid 52Q is ready for receiving an animal meat/carcass 11to start over a new cleaning cycle using acoustic pressure shock waves54.

For the embodiment presented in FIG. 5, the acoustic pressure shockwaves 54, used for cleaning of the animal meat/carcasses 11, can befocused or unfocused, based on the specific construction of the shockwave devices and the precise needs during cleaning process.

The cleanliness of the animal meat/carcasses 11 after the single animalmeat/carcass shock wave mini-tanks cleaning process 50 is assessed by aninspection module like the inspection module 38 from FIG. 3. Thisinspection module is not specifically shown in FIG. 5. The cleanlinessis assessed via optical/imaging methods or any other methods that can beemployed to assess the germ-free and cleanliness of the animalmeat/carcasses 11.

In the embodiments presented in FIG. 6A, FIG. 6B, FIG. 6C, FIG. 6D, FIG.6E, and FIG. 6F, the acoustic pressure shock waves 54 (schematicallyshown in FIG. 4) are generated via different principles, which changestheir characteristics and output when they are used for the cleaning ofthe animal meat/carcasses 11. Any of these embodiments can be used inthe construction of the shock wave cleaning station 31 from FIG. 3(incorporates the top shock wave applicators 32 and the lateral shockwave applicators 33), of animal meat/carcass processing shock wave tank41 from FIG. 4 (incorporates the lateral shock waves applicators 33 andbottom shock wave applicators 45), or of the single animal meat/carcassshock wave mini-tanks cleaning process 50 from FIG. 5 (employs themini-tank shock wave applicators 53).

In FIG. 6A the acoustic pressure shock waves 54 (schematically shown inFIG. 5) are generated inside the acoustic pressure shock wave applicator60, which has an ellipsoidal reflector 62 that resides inside theapplicator body 61. An applicator membrane 64 sits at theaperture/opening of the ellipsoidal reflector 62 and thus creating areflector cavity 63, which is filled with a liquid. The acousticpressure shock waves 54 (schematically shown in FIG. 5) are produced viahigh voltage discharge produced in between first electrode 65A and thesecond electrode 65B at the first focal point F₁ (electrohydraulicprinciple using spark gap high voltage discharges) in a liquid presentinside the reflector cavity 63. The high voltage for the first electrode65A and the second electrode 65B is provided by the power source 67 viacable 68. The power source 67 is an integral part of the shock waveapplicators control station 34. The two electrodes are positioned in thefirst focal point F₁ of the ellipsoidal reflector 62 and during theirdischarge they produce a plasma bubble in the liquid from reflectorcavity 63 that expands and collapse transforming the heat into kineticenergy in the form of acoustic pressure shock waves 54 (schematicallyshown in FIG. 5). This represents the electrohydraulic principle toproduce acoustic pressure shock waves 54 (schematically shown in FIG.5), which are then focused and transmitted in-between applicator andanimal meat/carcass space 72 that must be filled with a liquid too, toavoid unnecessary reflections and loss of energy at the interface ofdifferent mediums of dissimilar acoustic properties. The focusing of theacoustic pressure shock waves 54 (schematically shown in FIG. 5) isproduced by the ellipsoidal reflector 62 towards the focusing point F₂also known as the second focal point of the ellipsoid. However, thefocusing is produced in a larger volume known as the focal volume 66that must intersect the targeted area, which in this case is the surfaceof the animal meat/carcasses 11. The focused acoustic pressure shockwaves 54 (schematically shown in FIG. 5) are very powerful and producelarge compressional forces and significant cavitational activity at thesurface of the animal meat/carcasses 11.

In FIG. 6B the acoustic pressure shock waves 54 (schematically shown inFIG. 5) are generated via one or multiple laser sources. The acousticpressure shock waves 54 (schematically shown in FIG. 5) are generatedinside the acoustic pressure shock wave applicator 60, which has anellipsoidal reflector 62 that resides inside the applicator body 61. Anapplicator membrane 64 sits at the aperture/opening of the ellipsoidalreflector 62 and thus creating a reflector cavity 63, which is filledwith a liquid or in some cases only with a gas. When a liquid is usedinside the reflector cavity 63, the laser beams produced by firstincased laser 65C and the second incased laser 65D are positioned insuch way to intersect their beams in the first focal point F₁ of theellipsoidal reflector 62 to produce a plasma bubble in the liquid fromreflector cavity 63 that expands and collapse transforming the heat intokinetic energy in the form of acoustic pressure shock waves 54(schematically shown in FIG. 5). If a gas is used inside the reflectorcavity 63, the laser beams produced by first incased laser 65C and thesecond incased laser 65D must intersect their beams in the first focalpoint F₁ of the ellipsoidal reflector 62 to produce a plasma bubble inthe gas, which requires different energy levels and types of lasers whencompared to liquid-laser generated acoustic pressure shock waves 54(schematically shown in FIG. 5). The high voltage for the first incasedlaser 65C and the second incased laser 65D is provided by the powersource 67 via cable 68. The power source 67 is an integral part of theshock wave applicators control station 34. The two laser sources fromFIG. 6B include a means of monitoring the system performance bymeasuring the reaction temperature of the plasma bubble collapse using amethod of optical fiber thermometry. An optical fiber tube assembly 69extends into the F₁ region of the ellipsoidal reflector 62. The opticalfiber tube assembly 69 transmits (via optical fiber 69A) specificspectral frequencies created from the sonoluminescence of the plasmareaction in the liquid or gas present inside the reflector cavity 63 tothe spectral analyzer 69B. The loop is closed via feedback cable 69Cthat connects the spectral analyzer 69B with the power source 67.Basically, the spectral analysis provided by the spectral analyzer 69Bis used to adjust accordingly the power generated by the power source67, to ensure a proper laser discharge for the incased lasers 65C and65D. As presented for FIG. 6A, also in this case the acoustic pressureshock waves 54 (schematically shown in FIG. 5) are then focused andtransmitted in-between applicator and animal meat/carcass space 72 thatmust be filled with a liquid (if the acoustic pressure shock waves 54were generated with lasers in a liquid) or a gas (if the acousticpressure shock waves 54 were generated with lasers in a gas), to avoidunnecessary reflections and loss of energy at the interface of differentmediums of dissimilar acoustic properties. The focusing of the acousticpressure shock waves 54 (schematically shown in FIG. 5) is produced bythe ellipsoidal reflector 62 towards the focal volume 66 that mustintersect the targeted area, which in this case is the surface of theanimal meat/carcasses 11.

In FIG. 6C the acoustic pressure shock waves 54 (schematically shown inFIG. 5) are generated via piezo crystals/piezo ceramics 65E(piezoelectric principle using piezo crystals or piezo ceramics). Inthis case a mechanical strain resulting from an applied electrical fieldto the piezo crystals/piezo ceramics 65E, which are uniformly placed onthe ellipsoidal reflector 62, generate in a fluid present inside thereflector cavity 63 the acoustic pressure shock waves 54 (schematicallyshown in FIG. 5). The electrical field for the piezo crystals/piezoceramics 65E is provided by the power source 67 via cable 68. The powersource 67 is an integral part of the shock wave applicators controlstation 34. Also, in this case the acoustic pressure shock waves 54(schematically shown in FIG. 5) are generated inside the acousticpressure shock wave applicator 60, which has an ellipsoidal reflector 62that resides inside the applicator body 61. An applicator membrane 64sits at the aperture/opening of the ellipsoidal reflector 62 and thuscreating a reflector cavity 63, which is filled with a liquid. Theacoustic pressure shock waves 54 (schematically shown in FIG. 5)produced by the vibration of the piezo crystals/piezo ceramics 65E arefocused and transmitted in-between applicator and animal meat/carcassspace 72 that must be filled with a liquid too, to avoid unnecessaryreflections and loss of energy at the interface of different mediums ofdissimilar acoustic properties. The focusing of the acoustic pressureshock waves 54 (schematically shown in FIG. 5) is produced by theellipsoidal reflector 62 towards the focal volume 66 that must intersectthe targeted area, which in this case is the surface of the animalmeat/carcasses 11.

Due to the parallelepipedic geometry of the piezo crystals/piezoceramics 65E, they are not confirming very well to the ellipsoidalreflector 62, which can create problems with focusing of acousticpressure shock waves 54 (schematically shown in FIG. 5). To overcomethis issue piezo fibers can be used as presented in FIG. 6D. The piezofibers can be integrated in a composite material with their longitudinalaxis perpendicular to a solid surface, as the ellipsoidal reflector 62,thus forming a piezo fiber reflector 65F. The acoustic pressure shockwaves 54 (schematically shown in FIG. 5) are generated inside theacoustic pressure shock wave applicator 60, which has an ellipsoidalreflector 62 that resides inside the applicator body 61. An applicatormembrane 64 sits at the aperture/opening of the ellipsoidal reflector 62and thus creating a reflector cavity 63, which is filled with a liquid.The electrical field for the piezo fiber reflector 65F is provided bythe power source 67 via cable 68. The power source 67 is an integralpart of the shock wave applicators control station 34. The advantage ofthe piezo fibers when compared to the piezo crystals/piezo ceramics 65Eis their smaller dimension and cylindrical geometry that allows them toconfirm significantly better to the ellipsoidal geometry of theellipsoidal reflector 62. Furthermore, the contacting of the piezofibers may be realized by a common electrically conductive layeraccording to the interconnection requirements. Hence, the complexelectrical interconnection of a multitude of piezo crystals/piezoceramics on the ellipsoidal reflectors 62 (as presented in FIG. 6C) isno longer required. When an electrical field is provided by the powersource 67 (included in the shock wave applicators control station 34)via cable 68 to the piezo fiber reflector 65F, the piezo electric fiberwill stretch in unison mainly in their lengthwise direction, which willcreate acoustic pressure shock waves 54 (schematically shown in FIG. 5)that are focused and transmitted in-between applicator and animalmeat/carcass space 72, which must be filled with a liquid too, to avoidunnecessary reflections and loss of energy at the interface of differentmediums of dissimilar acoustic properties. The focusing of the acousticpressure shock waves 54 (schematically shown in FIG. 5) is produced bythe ellipsoidal reflector 62 towards the focal volume 66 that mustintersect the targeted area, which in this case is the surface of theanimal meat/carcasses 11. This represents the piezoelectric principleusing piezo fibers to produce acoustic pressure shock waves 54(schematically shown in FIG. 5).

In FIG. 6E the acoustic pressure shock waves 54 (schematically shown inFIG. 5) are generated via electromagnetic flat coil and plate assembly65G and an acoustic lens 70 (electromagnetic principle using a flat coiland an acoustic lens). In this case, an electromagnetic flat coil isplaced near a metal plate that acts as an acoustic source and thuscreating the electromagnetic flat coil and plate assembly 65G presentedin FIG. 6E. When the electromagnetic flat coil is excited by a shortelectrical pulse provided by the power source 67 (included in the shockwave applicators control station 34) via cable 68, the plate experiencesa repulsive force, and this is used to generate an acoustic pressurewave. Since the metal plate is flat, the resulting acoustic pressurewave is a planar pressure wave (not shown in FIG. 6E) moving in theliquid-filled cavity 71 towards the acoustic lens 70 that is focusingthe planar pressure wave and thus creating acoustic pressure shock waves54 (schematically shown in FIG. 5) that are sent towards the targetedarea via the fluid-filled reflector cavity 63. The focusing effect ofthe acoustic lens 70 is given by its shape, which is a portion of anellipsoidal surface, like the ellipsoidal reflector 62 that sits insidethe acoustic pressure shock wave applicator 60, besides the acousticlens 70 and together can contribute to the focusing of the acousticpressure shock waves 54 (schematically shown in FIG. 5). Both theacoustic lens 70 and the ellipsoidal reflector 62 reside inside theapplicator body 61. An applicator membrane 64 sits at theaperture/opening of the ellipsoidal reflector 62 and thus creating areflector cavity 63, which is filled with a liquid. Alternatively, theacoustic lens 70 can be the only reflective surface and there is no needfor the additional ellipsoidal reflector 62 for focusing the acousticpressure shock waves 54 (schematically shown in FIG. 5) through thein-between applicator and animal meat/carcass space 72 and towards thefocal volume 66. For performing the thorough cleaning with acousticpressure shock waves 54 (schematically shown in FIG. 5), their focalvolume 66 must intersect the targeted area, which in this case is thesurface of the animal meat/carcasses 11.

In FIG. 6F the acoustic pressure shock waves 54 (schematically shown inFIG. 5) are generated via electromagnetic cylindrical coil and tubeplate assembly 65H (electromagnetic principle using a cylindrical coil).In this case, an electromagnetic cylindrical coil is excited by a shortelectrical pulse provided by the power source 67 (included in the shockwave applicators control station 34) via cable 68, and the plate is inthe shape of a tube (thus creating an electromagnetic cylindrical coiland tube plate assembly 65H), which results in a cylindrical wave (notshown in FIG. 6F) that can be focused by a parabolic reflector 62Atowards the targeted area via the fluid-filled reflector cavity 63 ofthe acoustic pressure shock wave applicator 60. Similarly, to what waspresented before, the acoustic pressure shock wave applicator 60 has itsparabolic reflector 62A residing inside the applicator body 61. Anapplicator membrane 64 sits at the aperture/opening of the parabolicreflector 62A and thus creating a reflector cavity 63, which is filledwith a liquid. The acoustic pressure shock waves 54 (schematically shownin FIG. 5) are focused and transmitted in-between applicator and animalmeat/carcass space 72, which must be filled with a liquid too, to avoidunnecessary reflections and loss of energy at the interface of differentmediums of dissimilar acoustic properties. In this case, the focusing ofthe acoustic pressure shock waves 54 (schematically shown in FIG. 5) isproduced by the parabolic reflector 62A towards its only focal point Fplaced inside the focal volume 66 that must intersect the targeted area,which is the surface of the animal meat/carcasses 11.

For FIG. 6A, FIG. 6B, FIG. 6C, and FIG. 6D the acoustic pressure shockwaves 54 (schematically shown in FIG. 5) produced inside ellipsoidalreflector 62 are then reflected/focused by the ellipsoidal reflector 62towards the second focal point F₂ of the ellipsoid. In fact, theellipsoidal reflector 62 in these cases is only a half of an ellipsoid,to allow the transmission of the acoustic pressure shock waves 54(schematically shown in FIG. 5) towards the animal meat/carcasses 11,where the second focal point F₂ should be found. In this way the otherhalf of the ellipsoid is missing to allow the placement of the animalmeat/carcasses 11, without any physical interference with the acousticpressure shock wave applicator 60. For FIG. 6E the acoustic pressureshock waves 54 (schematically shown in FIG. 5) are focused towards thetargeted area by the acoustic lens 70 (it has the shape of a portion ofan ellipsoidal surface) and for FIG. 6F the focusing is realized by theparabolic reflector 62A. Since different pressures fronts (direct orreflected) reach the second focal point F₂ (for ellipsoidal geometries)or focus point F (for parabolic geometries) with certain small-timedifferences, the acoustic pressure shock waves 54 (schematically shownin FIG. 5) are concentrated or focused on a three-dimensional spacearound second focal point F₂/focus point F, which is called focal volume68. Inside the focal volume 68 are found the highest-pressure values foreach acoustic pressure shock wave 54 (schematically shown in FIG. 5),which means that it is preferable to position the targeted area in suchway to intersect the focal volume 68 and if possible centered on thesecond focal point F₂ (for ellipsoidal geometries) or focus point F (forparabolic geometries).

The cleaning effects on the animal meat/carcasses 11 and the geometry ofthe focal volume 68 are dictated by energy setting for acoustic pressureshock waves 54 (schematically shown in FIG. 5) or input energy,applicator membrane 64 geometry and dimensional characteristics of theellipsoidal reflector 62 (dictated by the ratio of the large semi-axisand small semi-axis of the ellipsoid, and by its aperture defined as thedimension of the opening of the ellipsoidal reflector 62). Thus, theellipsoidal reflector 62 needs to be deep enough to allow a deep secondfocal point F₂ (for ellipsoidal geometries) or focus point F (forparabolic geometries) that can be positioned on animal meat/carcasses 11without any interference in between the acoustic pressure shock waveapplicators 60 and the animal meat/carcasses 11. The deep ellipsoidalreflector 62 is also advantageous since the larger the focusing area ofthe ellipsoidal reflector 62, the larger the focal volume 66 will be andthe energy associated with it, which is deposited into the targetedarea—in this case the animal meat/carcass 11. In general, to accomplishthat, the ratio of the large semi-axis and small semi-axis of theellipsoid should have values larger than 1.6.

For the parabolic reflector 62A (presented in FIG. 6F) its geometryshould be chosen in such way that the focus point of the parabola Fshould be positioned deep enough to allow its overlap with the animalmeat/carcasses 11. That means that the focal length (defined as distancebetween the bottom of the reflector where the parabola is most sharplycurved and the focus point of the parabola F) for the parabolicreflector 62A should be at least 25 cm.

The liquid present inside the reflector cavity 63 in between ellipsoidalreflector 62 and applicator membrane 64 (for embodiments presented inFIG. 6A and FIG. 6B), can be a mixture of water with proprietarysubstance/particles/catalysts that promote a better discharge andrecombination of free radicals back to water form, as presented in U.S.Pat. No. 6,080,119 and U.S. Pat. No. 9,198,825. The other embodimentspresented in FIG. 6C, FIG. 6D, FIG. 6E, and FIG. 6F only a degassedliquid is necessary to be placed in cavity 63 in between ellipsoidalreflector 62 and applicator membrane 64.

The quantity of energy used for the cleaning of the animalmeat/carcasses 11 by the acoustic pressure shock waves 54 (schematicallyshown in FIG. 5) is dependent on the dosage, which includes thefollowing elements:

-   -   Input energy delivered by the shock wave applicators control        station 3, which is provided by the power source 67 via cable 68        (see FIG. 6A, FIG. 6B, FIG. 6C, FIG. 6D, FIG. 6E, and FIG. 6F);    -   Output energy at the surface of the animal meat/carcasses 11 for        each acoustic pressure shock wave 54 (schematically shown in        FIG. 5), known as energy flux density or instantaneous intensity        at each point inside the focal volume 66;    -   Frequency of repetition for acoustic pressure shock waves 54        (schematically shown in FIG. 5), defined as number of acoustic        pressure shock waves 54 per each second;    -   Total amount of pressure shock waves 54 (schematically shown in        FIG. 5), delivered in one pass of each animal meat/carcass 11.

The amount of energy deposited at the surface of the animalmeat/carcasses 11 needs to be sufficient to allow the disruption of thebiofilms and killing of pathogens. For electrohydraulic devices theinput energy from power source 67 is the high voltage discharge inbetween electrodes 65A and 65B for FIG. 6A and high voltage for theencased lasers 65C and 65D for FIG. 6B. For that the voltage provided bythe power source 67 via cable 68 should be in the range of 10 to 50 kVbased on the reflective surface of the ellipsoidal reflector 62incorporated into construction of the acoustic pressure shock waveapplicator 60. Basically, the smaller the reflective surface of theellipsoidal reflector 62 (for example acoustic pressure shock waveapplicators 60 that have small apertures of 100 to 200 mm for theellipsoidal reflector 62) the larger the voltage discharge (30 to 50 kV)will be used. For a larger ellipsoidal reflector 62 that is used inacoustic pressure shock wave applicators 60 (for example acousticpressure shock wave applicators 60 that have apertures larger than 200mm for the ellipsoidal reflector 62) the voltage in the range of 10 to30 kV will be used.

For piezoelectric devices the input energy from power source 67 is thehigh voltage that excite the piezoelectric crystals/elements from FIG.6C or the piezoelectric fibers from FIG. 6D. For that the voltageprovided by the power source 67 via cable 68 should be in the range of10 to 30 kV.

For electromagnetic devices the input energy from control unit 67 is thecurrent necessary to activate the electromagnetic flat coil from FIG. 6Eor cylindrical electromagnetic coils from FIG. 6F. For that, the powerprovided by the power source 67 via cable 68 should be in the range of100 to 1500 VA.

In the embodiments from FIG. 6A, FIG. 6B, FIG. 6C, FIG. 6D, FIG. 6E, andFIG. 6F, the acoustic pressure shock waves 54 (schematically shown inFIG. 5), will need to be strong enough to have sufficient energy at thetargeted region (output energy) to destroy the biofilm and pathogens.For that the energy flux density of each acoustic pressure shock wave 54(schematically shown in FIG. 5), around second focal point F₂ (FIG. 6A,FIG. 6B, FIG. 6C, FIG. 6D, and FIG. 6E) or focus point F (FIG. 6F)inside the focal volume 68 should be in the range of 0.10 to 3.00mJ/mm².

For killing pathogens from an infected area of the surface of thetargeted animal meat/carcasses 11, cavitation plays a primary role indestroying the outer membrane of the pathogens. To have maximumpotential for the cavitation phase of the acoustic pressure shock waves54 (schematically shown in FIG. 5), the repetition rate or frequency ofacoustic pressure shock waves 54 is recommended to be in the range of 1to 8 Hz. To not be negatively influenced by the new incoming acousticpressure shock wave 54, the cavitation bubbles need sufficient time togrow to their maximum dimension and then collapse with high speed jetsthat have velocities of more than 100 m/s.

In the embodiment from FIG. 7 the acoustic pressure wave applicator 60uses a spherical reflector 75 that sends radial acoustic pressure waves76 towards the targeted animal meat/carcasses 11. The sphericalreflector 75 has only a central point FC (center of the sphere) wherethe radial acoustic pressure waves 76 are generated (via the highvoltage discharge, of the same values as indicated for FIG. 6A, betweenfirst electrode 65A and second electrode 65B) and they exit via theaperture of the spherical reflector 75 through the applicator membrane64. The acoustic pressure shock wave applicator 60 has its sphericalreflector 75 residing inside the applicator body 61. An applicatormembrane 64 sits at the aperture/opening of the spherical reflector 75and thus creating a reflector cavity 63, which is filled with a liquid.The radial acoustic pressure waves 76 are transmitted in-betweenapplicator and animal meat/carcass space 72, which must be filled with aliquid too, to avoid unnecessary reflections and loss of energy at theinterface of different mediums of dissimilar acoustic properties. Forthe aperture of the spherical reflector 75 to not interfere with radialacoustic pressure waves 76, the spherical reflector 75 has a cylindricalsegment 77 above the plane of the central point FC and slightly taperedat the aperture (reflector's opening). The reflected waves on the bottomsurface of the spherical reflector 75 will be sent back towards point FCand not towards the targeted animal meat/carcasses 11. By their nature,the primary radial acoustic pressure waves 76 (exiting through theaperture of the spherical reflector 75) are also unfocused and thus theymove inside the targeted animal meat/carcasses 11 away from their pointof origin FC without being able to be concentrated in a certain focalregion, as seen before for the acoustic pressure shock waves 54 that arefocused (schematically shown in FIG. 5). Along their way inside thetargeted animal meat/carcasses 11, the radial acoustic pressure waves 76deposit their energy at the surface of the animal meat/carcasses 11,until all their energy is consumed. In other words, the radial acousticpressure waves 76 have their maximum energy superficially near thesurface of the animal meat/carcasses 11 and become weaker as they travelfurther inside the animal meat/carcasses 11. Another way to createradial acoustic pressure shock waves 76 is given by ballistic devicesthat use pneumatics to push at high speeds a small cylindrical piece(bullet) against a plate that vibrates (due to the impact of the bullet)and thus creating/generating radial pressure waves. The ballisticdevices were not specifically depicted in any of the figures of thispatent, but can be used to generate radial acoustic pressure waves 76.

For the embodiment presented in FIG. 7, the acoustic pressure waveapplicators 60 are using radial acoustic pressure waves 76 for thecleaning of animal meat/carcasses 11. For that similar energy fluxdensity outside the applicator membrane 64 for each radial acousticpressure wave 76 and same frequency range are used, as was presented forembodiments from FIG. 6A, FIG. 6B, FIG. 6C, FIG. 6D, FIG. 6E, and FIG.6F.

In the embodiment from FIG. 8 the acoustic pressure shock waveapplicator 60 uses a parabolic reflector 62A that sends pseudo-planaracoustic pressure waves 80 outside the applicator membrane 64 and at thesurface of targeted animal meat/carcasses 11. The acoustic pressureshock wave applicator 60 has its parabolic reflector 62A residing insidethe applicator body 61. An applicator membrane 64 sits at theaperture/opening of the parabolic reflector 62A and thus creating areflector cavity 63, which is filled with a liquid. The pseudo-planaracoustic pressure shock waves 80 are transmitted in-between acousticpressure shock wave applicator and animal meat/carcass space 72, whichmust be filled with a liquid too, to avoid unnecessary reflections andloss of energy at the interface of different mediums of dissimilaracoustic properties. The parabolic reflector 62A has only a focal pointF where radial acoustic pressure waves 76 are generated (via the highvoltage discharge between first electrode 65A and second electrode 65B).The radial acoustic pressure waves 76 propagate and reflect on theparabolic reflector 62A at different time points, which createssecondary pressure wave fronts (not shown on FIG. 8 to keep clarity),especially at the edge/aperture of the parabolic reflector 62A. Thecombination of direct radial acoustic pressure waves 76 with thesecondary pressure wave fronts creates pseudo-planar acoustic pressurewaves 80 outside the applicator membrane 64. By their nature, thepseudo-planar acoustic pressure waves 80 (exiting through the apertureof the parabolic reflector 62A) are also unfocused and thus they movetowards the targeted animal meat/carcasses 11 away from their point oforigin F without being able to be concentrated in a certain focalregion, as seen before for the acoustic pressure shock waves 54 that arefocused (schematically shown in FIG. 5). Along their way towards thetargeted animal meat/carcasses 11, the pseudo-planar acoustic pressurewaves 80 deposit their energy onto the surface of the targeted animalmeat/carcasses 11, until all their energy is consumed. In other words,the pseudo-planar acoustic pressure waves 80 have their maximum energyat the surface of the targeted animal meat/carcasses 11 and becomeweaker as they travel further inside the targeted animal meat/carcasses11. The pseudo-planar acoustic pressure waves 80 energy is controlled bythe input energy delivered by the power source 67 (see FIG. 6A, FIG. 6B,FIG. 6C, FIG. 6D, FIG. 6E, and FIG. 6F), in the form of high voltagesetting for electrohydraulic and piezoelectric devices and currentsetting for electromagnetic devices.

For the embodiment presented in FIG. 8, the acoustic pressure waveapplicators 60 are used for cleaning with pseudo-planar acousticpressure waves 80 of animal meat/carcasses 11. For that similar energyflux density outside the applicator membrane 64 for each pseudo-planaracoustic pressure waves 80 and same frequency range are used, as waspresented for embodiments from FIG. 6A, FIG. 6B, FIG. 6C, FIG. 6D, FIG.6E, and FIG. 6F.

Planar acoustic pressure waves can be easily generated by relativelyflat piezoelectric crystals. This kind of devices were not specificallydepicted in any of the figures of this patent, but can be used togenerate planar acoustic pressure waves, and direct them towards thetargeted animal meat/carcasses 11 for cleaning that does not require theacoustic pressure shock waves 54 that are focused (schematically shownin FIG. 5).

For the embodiment presented in FIG. 8, the acoustic pressure waveapplicators 60 are using pseudo-planar acoustic pressure shock waves 80for the cleaning of animal meat/carcasses 11. For that similar energyflux density outside the applicator membrane 64 for each pseudo-planaracoustic pressure shock waves 80 and same frequency range are used, aswas presented for embodiments from FIG. 6A, FIG. 6B, FIG. 6C, FIG. 6D,FIG. 6E, and FIG. 6F.

All the acoustic shock wave applicators 60 presented in FIG. 6A, FIG.6B, FIG. 6C, FIG. 6D, FIG. 6E, FIG. 6F, FIG. 7, and FIG. 8 have thecapability to have swiveling motion S and/or translation motion T, basedon the specific need during the cleaning of the animal meat/carcasses11. The swiveling motion S also allows the sending of acoustic pressureshock waves 54 (schematically shown in FIG. 5), radial acoustic pressurewaves 76, or pseudo-planar acoustic pressure shock waves 80 on an angleas explained in FIG. 2.

FIG. 9 is presents an embodiment of the animal meat/carcass cleaningprocess using segment shock wave applicators 90. This embodiment wasdeveloped in such way to avoid the completely sinking of the animalmeat/carcasses 11 into a tank filled with liquid, to apply pseudo-planaracoustic pressure shock waves 80 for cleaning. The segment shock waveapplicator 91 is using a longitudinal slice through a normal/fullparabolic reflector 62A, as the ones presented in FIG. 6F and FIG. 8.For the segment shock wave applicator 91 the longitudinal slice is aslice along the longitudinal axis of a paraboloid that also contains thefocal point F of the paraboloid. Although only a slice/portion through aparaboloid is used, the segment shock wave applicator 91 is stillcapable of creating pseudo-planar acoustic pressure shock waves 80 forcleaning of the animal meat/carcasses 11. The advantage of using suchsegment shock wave applicator 91 is the need of only a clean liquiddrape 95 to transmit pseudo-planar acoustic pressure shock waves 80created by the segment shock wave applicator 91 towards the animalmeat/carcasses 11. The use of clean liquid drapes 95 instead of fulllarge tanks filled with liquids will result in significant savings froma liquid consumption point of view and consequently liquidfiltration/cleaning, which finally have a significantly environmentpositive impact.

The segment shock wave applicators 91 are supported and have theirelectrical connection 99 to the shock wave applicators control station34 via segment shock wave applicator leg 92 (see FIG. 11A, FIG. 11B,FIG. 11C, FIG. 11D, and FIG. 11E). The segment shock wave applicators 91are controlled by the shock wave applicators control station 34 fortheir concomitantly or subsequently activation, for their functioningparameter adjustment based on the specific cleaning needs, etc. Evenmore the shock wave applicators control station 34 can sense the statusof the applicators functioning (optimum or not and warns the user), canstop the applicators when no animal meat/carcasses 11 are detectedinside the station, match the applicators' firing based on the speed inthe travel direction 14 of the moving chain 12 on which the animalmeat/carcasses 11 are hanged via pulley/hook 13, communicate with otherstations as the liquid pumping station 36 or the clean liquid drapecontrol station 93, for their optimal functioning as a complete system,etc.

To transmit pseudo-planar acoustic pressure shock waves 80 created bythe segment shock wave applicator 91 towards the animal meat/carcasses11, a clean liquid drape 95 is used that is controlled by the cleanliquid drape control station 93. The clean liquid drape 95 is producedusing a slotted pipe 94. The control of the fresh liquid is done via theclean liquid drape control station 93, which has an electroniccontroller that has similar basic function and structure as the onedescribed for the shock wave applicators control station 34 from FIG. 3.The clean liquid drape control station 93 is used to monitorfunctionality of the liquid pumping station 36, controls the liquidquantity and quality (freshness and cleanness), flow through the slottedpipe 94 to have a continuous and fully functional clean liquid drape 95,and houses an electronic controller, which has similar basic functionand structure, as the one described for the shock wave applicatorscontrol station 34 from FIG. 3.

The liquid pumping station 36 assures the continuous flow and transferof clean and fresh liquid towards the clean liquid drape control station93. The liquid pumping station 36 should have a controller that is usedto input parameters, monitor its functionality, controls the liquidquantity and quality (freshness and cleanness), its filtration, etc. Theelectronic controller of the liquid pumping station 36 has similar basicfunction and structure, as the one described for the shock waveapplicators control station 34 from FIG. 3.

The dirty and contaminated liquid resulted from the cleaning of theanimal meat/carcass 11 using the segment shock wave applicator 91 dripsgravitationally into the contaminated liquid bath 96 at the bottom ofthe animal meat/carcass cleaning process using segment shock waveapplicators 90. The contaminated liquid pumping station 97 pumps thecontaminated liquid via contaminated liquid evacuation pipe 98 towardsspecial designed tanks (not specifically shown in FIG. 9) where will befiltrated or refreshed for a subsequent cleaning cycle of the animalmeat/carcass 11. The functioning and basic structure is like the liquidpumping station 36 with specific adaptations necessary for acontaminated liquid (filtration, decontamination, etc.). The electroniccontroller of the contaminated liquid pumping station 97 has similarbasic function and structure, as the one described for the shock waveapplicators control station 34 from FIG. 3.

For the animal meat/carcass cleaning process using segment shock waveapplicators 90 presented in FIG. 9, the animal meat/carcasses 11anchored via pulley/hook 13 on the moving chain 12 are moved in traveldirection 14 in such way that the animal meat/carcasses 11 after theirdeskinning (not shown) go through multiple water wash stations 15 (notshown in FIG. 9) to clean any gross contaminates as hair, dirt, etc.,from the surface of the animal meat/carcasses 11. Then the animalmeat/carcasses 11 enter the animal meat/carcass cleaning process usingsegment shock wave applicators 90. The animal meat/carcasses 11 arepassing at the speed of the meat processing line through the multipleclean liquid drapes 95 where the surface of the animal meat/carcasses 11is subjected to the pseudo-planar acoustic pressure shock waves 80.Under the action of the pseudo-planar acoustic pressure shock waves 80different contaminants, bacteria, fungus, biofilms, and harmfulmicroorganisms (that can produce spoilage of the meat) are dislodged ordestroyed. The clean liquid of the clean liquid drapes 95 will carrygravitationally these dislodged contaminants, bacteria, funguses,biofilms, and harmful microorganisms towards the contaminated liquidbath 96. Since the action of the pseudo-planar acoustic pressure shockwaves 80 is produced on the entire height of the animal meat/carcasses11 that prevents any reattachment of any contaminants on any otherregion of the animal meat/carcasses 11. The presence of multiple cleanliquid drapes 95 assures a thorough cleaning of the animalmeat/carcasses 11. The number of clean liquid drapes 95 should be atleast three and can be increased based on the needs of the animalmeat/carcasses 11 cleaning process. Furthermore, the animal meat/carcasscleaning process using segment shock wave applicators 90 presented inFIG. 9 is cleaning the animal meat/carcasses 11 only on one side that isexposed to the pseudo-planar acoustic pressure shock waves 80.Therefore, there should be a second mirror-station for animalmeat/carcass cleaning process using segment shock wave applicators 90(subsequent station) that will be able to treat the other side of theanimal meat/carcass 11.

The cleaning action of the pseudo-planar acoustic pressure shock waves80 is produced by the high compressive forces generated in thecompressive phase of the shock waves and by the micro jets producedduring collapse of the cavitation bubbles created during the tensilephase of the shock waves in the multiple clean liquid drapes 95. Oncethe animal meat/carcass 11 are passing through the animal meat/carcasscleaning process using segment shock wave applicators 90, thecleanliness of the animal meat/carcasses 11 is assessed by theinspection module 38 (not specifically shown in FIG. 9) viaoptical/imaging methods or any other methods that can be employed toassess the germ-free and cleanliness of the animal meat/carcasses 11.

A detailed three-dimensional representation of the segment shock waveapplicator 91 is presented in FIG. 10. Thus, the segment parabolicreflector 102 sits inside the segment shock wave applicator body 100. Ahigh voltage discharge produced in between first electrode 65A and thesecond electrode 65B (electrohydraulic principle using spark gap highvoltage discharges) in the focal point F of the segment parabolicreflector 102 and in a liquid present inside the segment reflectorcavity 110 (see FIG. 11A) generates radial acoustic pressure shock waves76. The radial acoustic pressure shock waves 76 propagate towards thereflector's surface or outside the segment shock wave applicator body100. The segment shock wave applicator body 100 has its segmentparabolic reflector 102 residing inside the applicator body 61. Asegment shock wave applicator membrane 101 that has a rectangular shapesits at the aperture/opening of the segment parabolic reflector 102 andthus creating a segment reflector cavity 110 (see FIG. 10A), which isfilled with a liquid. The pseudo-planar acoustic pressure shock waves 80are transmitted in-between segment shock wave applicator 91 and animalmeat/carcass space 72, which must be filled with a liquid too, to avoidunnecessary reflections and loss of energy at the interface of differentmediums of dissimilar acoustic properties. The segment parabolicreflector 102 has only a focal point F where radial acoustic pressurewaves 76 are generated (via the high voltage discharge between firstelectrode 65A and second electrode 65B). The radial acoustic pressurewaves 76 propagate and reflect on the segment parabolic reflector 102 atdifferent time points, which creates secondary pressure wave fronts (notshown on FIG. 10 to keep clarity), especially at the edge/aperture ofthe segment parabolic reflector 102. The combination of direct radialacoustic pressure waves 76 with the secondary pressure wave frontscreates pseudo-planar acoustic pressure waves 80 outside the segmentshock wave applicator membrane 101. By their nature, the pseudo-planaracoustic pressure waves 80 (exiting through the aperture of the segmentparabolic reflector 102) are also unfocused and thus they move towardsthe targeted animal meat/carcasses 11 away from their point of origin Fwithout being able to be concentrated in a certain focal region, as seenbefore for the acoustic pressure shock waves 54 that are focused(schematically shown in FIG. 5). Along their way towards the targetedanimal meat/carcasses 11, the pseudo-planar acoustic pressure waves 80deposit their energy onto the surface of the targeted animalmeat/carcasses 11, until all their energy is consumed. In other words,the pseudo-planar acoustic pressure waves 80 have their maximum energyat the surface of the targeted animal meat/carcasses 11 and becomeweaker as they travel further inside the targeted animal meat/carcasses11. The pseudo-planar acoustic pressure waves 80 energy is controlled bythe input energy delivered by the power source 67, in the form of highvoltage setting for electrohydraulic devices. The power source 67 is anintegral part of the shock wave applicators control station 34, whichhas similar functionality and components as the one presented in FIG. 3.

As mentioned before, the segment shock wave applicators 91 are supportedand have their electrical connection 99 (see FIG. 11A, FIG. 11B, FIG.11C, and FIG. 11D) to the shock wave applicators control station 34 viasegment shock wave applicator leg 92. The electrical connection 99 canbe in the form of cable 68, as presented in FIGS. 6A-6F.

Cross-sectional views of the segment shock wave applicators 91 arepresented in FIG. 11A, FIG. 11B, FIG. 11C, and FIG. 11D, for differentprinciples of producing the pseudo-planar acoustic pressure waves 80.

In FIG. 11A the pseudo-planar acoustic pressure waves 80 are generatedinside the segment shock wave applicator 91, which has a segmentparabolic reflector 102 that resides inside the segment shock waveapplicator body 100. A segment shock wave applicator membrane 101 sitsat the aperture/opening of the segment parabolic reflector 102 and thuscreating a segment reflector cavity 110, which is filled with a liquid.The pseudo-planar acoustic pressure waves 80 are produced via highvoltage discharge produced in between first electrode 65A and the secondelectrode 65B at the paraboloidal focal point F (electrohydraulicprinciple using spark gap high voltage discharges) in a liquid presentinside the segment reflector cavity 110. The high voltage for the firstelectrode 65A and the second electrode 65B is provided by the powersource 67 (not shown in FIG. 11A) via electrical connection 99. Thesegment shock wave applicators 91 are supported and have theirelectrical connection 99 to the shock wave applicators control station34 (not shown in FIG. 11A) via segment shock wave applicator leg 92. Thetwo electrodes 65A and 65B are positioned in the paraboloidal focalpoint F of the segment parabolic reflector 102 and during theirdischarge they produce a plasma bubble in the liquid from segmentreflector cavity 110 that expands and collapse transforming the heatinto kinetic energy first in the form of radial acoustic pressure shockwaves 76 (shown in FIG. 10) and outside the segment parabolic reflector102 in the form of pseudo-planar acoustic pressure waves 80. Thisrepresents the electrohydraulic principle to produce pseudo-planaracoustic pressure waves 80, which are transmitted in-between segmentshock wave applicators 91 and animal meat/carcass 11 via the cleanliquid drape 95.

In FIG. 11B the pseudo-planar acoustic pressure waves 80 are generatedvia one or multiple laser sources (electrohydraulic principle using oneor multiple lasers sources). The pseudo-planar acoustic pressure waves80 are generated inside the segment shock wave applicator 91, which hasa segment parabolic reflector 102 that resides inside the segment shockwave applicator body 100. A segment shock wave applicator membrane 101sits at the aperture/opening of the segment parabolic reflector 102 andthus creating a segment reflector cavity 110, which is filled with aliquid. The laser beams produced by first incased laser 65C and thesecond incased laser 65D are positioned in such way to intersect theirbeams in the focal point F of the segment parabolic reflector 102 toproduce a plasma bubble in the liquid from segment reflector cavity 110that expands and collapse transforming the heat into kinetic energy inthe form of radial acoustic pressure shock waves 76 (shown in FIG. 10)and outside the segment parabolic reflector 102 in the form ofpseudo-planar acoustic pressure waves 80. The high voltage for the firstincased laser 65C and the second incased laser 65D is provided by thepower source 67 (not shown in FIG. 11B) via electrical connection 99.The two laser sources from FIG. 6B include means of monitoring thesystem performance by measuring the reaction temperature of the plasmabubble collapse using a method of optical fiber thermometry. An opticalfiber tube assembly 69 extends into the F region of the segmentparabolic reflector 102. The optical fiber tube assembly 69 transmits(via optical fiber 69A) specific spectral frequencies created from thesonoluminescence of the plasma reaction in the liquid present inside thesegment reflector cavity 110 to the spectral analyzer 69B. The loop isclosed via feedback cable 69C that connects the spectral analyzer 69Bwith the power source 67 (not shown in FIG. 11B) through the segmentshock wave applicator leg 92. Basically, the spectral analysis providedby the spectral analyzer 69B is used to adjust accordingly the powergenerated by the power source 67 (not shown in FIG. 11B), to ensure aproper laser discharge for the incased lasers 65C and 65D. As presentedfor FIG. 11A, also in this case the pseudo-planar acoustic pressurewaves 80 are transmitted in-between segment shock wave applicators 91and animal meat/carcass 11 via the clean liquid drape 95.

In FIG. 11C the pseudo-planar acoustic pressure waves 80 are generatedvia piezo crystals/piezo ceramics 65E or piezo fibers 65F (piezoelectricprinciple using piezo crystals/piezo ceramics or piezo fibers). In thiscase a mechanical strain resulting from an applied electrical field tothe piezo crystals/piezo ceramics 65E or piezo fibers 65F, which areuniformly placed on the segment parabolic reflector 102, generate in afluid present inside the segment reflector cavity 110 the pseudo-planaracoustic pressure waves 80. The electrical field for the piezocrystals/piezo ceramics 65E or piezo fibers 65F is provided by the powersource 67 (not shown in FIG. 11C) via electrical connection 99. Thesegment shock wave applicators 91 are supported and have theirelectrical connection 99 to the shock wave applicators control station34 (not shown in FIG. 11C) via segment shock wave applicator leg 92. Thesegment shock wave applicator 91 has a segment parabolic reflector 102that resides inside the segment shock wave applicator body 100. Asegment shock wave applicator membrane 101 sits at the aperture/openingof the segment parabolic reflector 102 and thus creating a segmentreflector cavity 110, which is filled with a liquid. The pseudo-planaracoustic pressure waves 80 produced by the vibration of the piezocrystals/piezo ceramics 65E or piezo fibers 65F are transmittedin-between segment shock wave applicators 91 and animal meat/carcass 11via the clean liquid drape 95.

In FIG. 11D the pseudo-planar acoustic pressure waves 80 are generatedvia electromagnetic cylindrical coil and tube plate assembly 65H(electromagnetic principle using a cylindrical coil). In this case, anelectromagnetic cylindrical coil is excited by a short electrical pulseprovided by the power source 67 (not shown in FIG. 11D) via electricalconnection 99, and the plate is in the shape of a tube (thus creating anelectromagnetic cylindrical coil and tube plate assembly 65H), whichresults in a cylindrical wave (not shown in FIG. 11D) that can befocused by a segment parabolic reflector 102 towards the targeted areavia the fluid-filled segment reflector cavity 110 of the segment shockwave applicators 91. The segment shock wave applicators 91 are supportedand have their electrical connection 99 to the shock wave applicatorscontrol station 34 (not shown in FIG. 11A) via segment shock waveapplicator leg 92. Similarly, to what was presented before, the segmentshock wave applicators 91 has its segment parabolic reflector 102residing inside the segment shock wave applicator body 100. A segmentshock wave applicator membrane 101 sits at the aperture/opening of thesegment parabolic reflector 102 and thus creating a segment reflectorcavity 110, which is filled with a liquid. The pseudo-planar acousticpressure waves 80 produced by the vibration of the electromagneticcylindrical coil and tube plate assembly 65H are transmitted in-betweensegment shock wave applicators 91 and animal meat/carcass 11 via theclean liquid drape 95.

FIG. 12 is presents a small animal carcasses/meat cleaning process usingshock waves 120. The small animal carcass/meat 121 are hanging on amoving chain 12 via pulley/hooks 13 and they are moving in the traveldirection 14. A small animal carcasses/meat processing shock wave tank123 sitting on foundation 122 using tank legs 128. The small animalcarcasses/meat processing shock wave tank 123 is used to submerge thesmall animal carcass/meat 121 into shock wave propagating liquid 42 tobe subjected to acoustic pressure shock waves 54. To produce a thoroughcleaning from all possible contaminants and pathogens, acoustic pressureshock waves 54 need to be directed all around the liquid submerged smallanimal carcass/meat 121A. Therefore, the small animal carcasses/meatprocessing shock wave tank 123 is equipped with bottom shock wavesapplicators 45 and lateral shock waves applicators 33. These applicatorshave either ellipsoidal reflectors 62 or parabolic reflector 62A orspherical reflector 75 for producing focused acoustic pressure shockwaves 54, pseudo-planar acoustic pressure shock waves 80, or radialacoustic pressure shock waves 76, respectively. The bottom shock wavesapplicators 45 and lateral shock waves applicators 33 have theirelectrical connection 99 with the power source 67 that provides theenergy to the applicators 33 and 45. The total number of acousticpressure shock wave applicators 33 and 45 should be well tailored forthe small animal carcasses/meat processing shock wave tank 123 capacityand the speed in the travel direction 14 for the small animalcarcass/meat 121. To completely clean the small animal carcass/meat 121,there should be a very good coordination in between shock waveapplicators control station 34, liquid pumping station 36, and chainmoving station 126.

The lateral shock waves applicators 33 and bottom shock wavesapplicators 45 can be controlled by a shock wave applicators controlstation 34—such as for their concomitant or subsequent activation, fortheir functioning parameter adjustment based on the specific cleaningneeds, for their independently-controlled possible swiveling S andtranslational T movements, etc. Even more, the shock wave applicatorscontrol station 34 can sense the status of the applicators functioning(optimum or not and warns the user), can stop the applicators when noanimal meat/carcasses 11 are detected inside the station, can match theapplicators' firing based on the speed of the moving chain 12, cancommunicate with other stations as the liquid pumping station 36 orchain moving station 126 for optimal functioning, etc.

To control the proper functionality of both lateral shock wavesapplicators 33 and bottom shock waves applicators 45, a shock waveapplicators control console 46 is used, which is an integral part of theshock wave applicators control station 34. The controller associatedwith shock wave applicators control console 46 has similar basicfunction and structure as the one described for the shock waveapplicators control station 34 from FIG. 3. The shock wave applicatorscontrol console 46 is transmitting commands, electrical signals, andpower towards the acoustic pressure shock waves applicators 33 and 45.Furthermore, the shock wave applicators control console 46 iscontrolling the lateral acoustic pressure shock wave applicators 33 andbottom acoustic pressure shock wave applicators 45 for theirconcomitantly or subsequently activation, their functioning parameteradjusted based on the specific cleaning needs, and for theirindependently-controlled swiveling S and translational T movements (seeFIG. 6A, FIG. 6B, FIG. 6C, FIG. 6D, FIG. 6E, FIG. 6F, FIG. 7, and FIG.8), etc. Even more the shock wave applicators control console 46 cansense the status of the applicators functioning (optimum or not andwarns the user), can stop the applicators when no liquid submerged smallanimal carcass/meat 121A are detected inside the small animalcarcasses/meat processing shock wave tank 123, match the applicators'firing based on the speed of the moving chain 12, communicate with otherstations as the liquid pumping station 36 or chain moving station 126for optimal functioning for optimal functioning, etc.

The cleanliness for shock wave propagating liquid 42 and the optimumliquid level 48 from the small animal carcasses/meat processing shockwave tank 123 are maintained and controlled by the liquid pumpingstation 36. The fresh liquid pipe for liquid pumping station 124 andliquid draining pipe for liquid pumping station 125 assures the transferof liquid in between the small animal carcasses/meat processing shockwave tank 123 and liquid pumping station 36. The liquid from the smallanimal carcasses/meat processing shock wave tank 123 needs to be cleanedand filtrated periodically to avoid cross contamination. The bestsolution is a continuous flow of fresh liquid to avoid crosscontamination of the surface of the liquid submerged small animalcarcass/meat 121A. The liquid pumping station control console 47 is usedto input parameters, monitor functionality of the liquid pumping station36, controls the liquid quantity and quality (freshness and cleanness),its filtration, discards soiled liquid in special designed tanks, andhouses an electronic controller, which has similar basic function andstructure, as the one described for the shock wave applicators controlstation 34 from FIG. 3.

The chain moving station 126 and its chain moving station controlconsole 127 are controlling the speed and synchronicity of the movingchain 12 with the firing of the lateral acoustic pressure shock waveapplicators 33 and bottom acoustic pressure shock wave applicators 45.The chain moving station control console 127 has an electroniccontroller, which has similar basic function and structure, as the onedescribed for the shock wave applicators control station 34 from FIG. 3.

Acoustic pressure shock waves 54 (schematically shown in FIG. 5) thatare focused can be also used to disinfect the processed animal meattowards the end of the meat processing where different cuts or groundmeat is packaged in bags. The U.S. Pat. No. 9,095,632 patent describesthe use of acoustic pressure shock waves 54 that are focused for meatpackaged in bags. For the ground meat, usually after grinding the meatis pushed through pipes that are encompassed by other large pipes thatcirculate hot water, to prevent the sticking of the ground meat on thepipe. This offers an opportunity to clean ground meat with acousticpressure shock waves 54, or pseudo-planar acoustic pressure shock waves80, or radial acoustic pressure shock waves 76 before being packaged inplastic pouches.

FIG. 13 presents a ground meat cleaning process 130 that is usingacoustic pressure shock wave applicators 60, which are installed alongthe pipe for ground meat pipe 131. For optimal cleaning of the groundmeat, the acoustic pressure shock wave applicators 60 are grouped inclusters of ten (10) applicators formed of two opposing groups of five(5) consecutive acoustic pressure shock wave applicators 60.

Multiple clusters of acoustic pressure shock wave applicators 60 can beinstalled along ground meat pipe 131 in which the ground meat that needscleaning moves at a slow speed, in the ground meat movement direction135. In FIG. 13 are presented three (3) such clusters—first reflectors'cluster 132, second reflectors' cluster 133, and third reflectors'cluster 134. Note that the consecutive clusters 132, 133, and 134 arerotated with 90 degrees relatively to each other, to provide easy accessand maintenance. The hot water large pipe 136 surrounds the ground meatpipe 131 and this facilitates the proper functioning of the acousticpressure shock wave applicators 60 that are practically found inside thehot water large pipe 136. The acoustic pressure shock waves are producein a liquid inside the acoustic pressure shock wave applicators 60 andthen can propagate without any loss through the hot water from the largepipe with hot water 136 until they reach the ground meat pipe 131. Thematerial of the ground meat pipe 131 should have an acoustic impedancethat will facilitate the transmission of shock waves without significantenergy losses. In this the ground meat can be cleaned with acousticpressure shock waves 54, or pseudo-planar acoustic pressure shock waves80, or radial acoustic pressure shock waves 76.

FIG. 14 shows a ground meat cleaning process with pipe reflectors 140that is using pipe reflectors 141 (part of a tube with a parabolic,ellipsoidal or round cross-section), which are used to focus/direct theacoustic pressure shock waves 54, or pseudo-planar acoustic pressureshock waves 80, or radial acoustic pressure shock waves 76 generated bythe high voltage discharge across opposing electrodes 142. Thisconstruction can create pressure gradients inside the ground meat pipe131. For this embodiment, an increased number of shocks and/or highenergy settings may be used to compensate for the lost in reflectivearea for the pipe reflectors 141 when compared with acoustic pressureshock wave applicators 60 that incorporate semi-ellipsoids,semi-paraboloid or semi spherical reflectors. As geometry the pipereflectors 141 are more in the realm of the segment parabolic reflector102 presented in FIG. 10, since the energy delivered at the surface ofground meat pipe 131, and subsequently to the ground meat from it, isdirect proportional to the reflective area used to focus the pressureshock waves in the treatment/cleaning area. The whole assembly canreside inside a hot water large pipe 136 (not shown in FIG. 14) tobetter facilitate the transmission of acoustic pressure shock waves 54,or pseudo-planar acoustic pressure shock waves 80, or radial acousticpressure shock waves 76 towards the ground meat pipe 131. The sameconstruction as the one presented in FIG. 14 can use devices thatgenerate pressure shock waves using the piezoelectric or electromagneticprinciples.

Food contact surfaces are subject to sanitation after the cleaningprocesses. Sanitation can employ physical and chemical methods to reducethe pathogenic and spoilage microbes to the acceptable industrymicrobiological standards. The physical methods often used are hotwater, steam mixed with hot water and UV radiation. The most usedchemical sanitizers are chlorine based sanitizers, iodophores, andhydrogen peroxide. The acoustic pressure shock waves 54 (see FIG. 5), orpseudo-planar acoustic pressure shock waves 80 (see FIG. 8), or radialacoustic pressure shock waves 76 (see FIG. 7) can be used to clean thefood contact surfaces. Any of the embodiments from FIG. 6A, FIG. 6B,FIG. 6C, FIG. 6D, FIG. 6E, FIG. 6F, FIG. 7, or FIG. 8 will work forcleaning the food contact surfaces.

Finally, acoustic pressure shock waves can be used for cleaning of theprocessed liquid/contaminated liquid that is generated throughout theplant during meat processing. Acoustic pressure shock waves 54 (see FIG.5), or pseudo-planar acoustic pressure shock waves 80 (see FIG. 8), orradial acoustic pressure shock waves 76 (see FIG. 7) can be used toclean of contaminants the processed liquid/contaminated liquid asindependent technology or in conjunction with other technologies.

For all the embodiments presented in this patent, the total number ofacoustic pressure shock wave applicators 60 used for cleaning isdepending on the animal meat/carcass 11 or small animal carcass/meat 121dimensions and on the ability to completely clean all pathogens, withoutaffecting the movement speed of the animal meat/carcasses 11 or smallanimal carcass/meat 121 through the overall meat processing system.

What is claimed is:
 1. A method of treating an animal carcass comprisingproviding an animal carcass in a containment with one or more acousticpressure shock wave generating devices operatively coupled to thecontainment, applying shock waves from the one or more acoustic pressureshock wave generating devices to the carcass sufficient to reducecontaminants on the carcass, and processing the carcass followingapplication of shock waves into meat for consumption.
 2. The method ofclaim 1, further comprising applying the shock waves in a liquid mist tothe carcass.
 3. The method of claim 2, further comprising applying theshock waves to the carcass submerged in liquid in the containment. 4.The method of claim 1, further comprising transporting the carcass tothe containment with a conveyor system conveying a plurality of animalcarcasses.
 5. The method of claim 2, further comprising transporting thecarcass to the containment with a conveyor system conveying a pluralityof animal carcasses.
 6. The method of claim 3, further comprisingtransporting the carcass to the containment with a conveyor systemconveying a plurality of animal carcasses.
 7. The method of claim 6,wherein the liquid in the containment is water.
 8. The method of claim5, wherein the liquid in the mist is water.
 9. The method of claim 2,wherein the liquid in the mist is water.
 10. The method of claim 3,wherein the liquid in the containment is water.
 11. The method of claim1, further comprising applying shock waves to the carcass with one ormore reflectors of one or more shock wave generating devices.
 12. Themethod of claim 1, further comprising applying shock waves to thecarcass with one or more lasers of one or more shock wave generatingdevices.
 13. A method of treating a plurality of animal carcassescomprising providing each of a plurality of animal carcasses coupled toa conveyor system in a respective containment with one or more acousticpressure shock wave generating devices operatively coupled to therespective containment, applying shock waves from the one or moreacoustic pressure shock waves generating devices to each carcasssufficient to reduce contaminants on the respective carcass, andprocessing each carcass following application of shock waves into meatfor consumption.
 14. The method of claim 13, further comprising applyingthe shock waves in a liquid mist to each respective carcass in arespective containment.
 15. The method of claim 13, further comprisingapplying the shock waves to each respective carcass submerged in liquidin a respective containment.
 16. The method of claim 15, wherein theliquid in each respective containment is water.
 17. The method of claim14, wherein the liquid in the mist of each respective containment iswater.